5.00

Ube – a purple yam – is the charismatic star of many Filipino desserts. It’s what gives the sweet ube halaya, or ube jam, used in this beautiful choux its deep purple colour, and comforting savoury flavour.

First published in 2024

Ingredients

Metric

Imperial

Fresh choux pastry

Brown sugar craquelin

Coconut chantilly

  • 240ml of heavy cream
  • 2 tbsp of icing sugar
  • 1/2 tsp vanilla extract
  • 2 tbsp of coconut milk powder, or 1 tbsp coconut extract

To finish

  • ube halaya, in a piping bag
  • ube ice cream

Method

1

For the craquelin, cream together the butter and sugar. Mix in the flour. Roll between parchment then freeze

2

Preheat the oven to 220°C and line a baking sheet with parchment paper

3

For the choux dough, in a saucepan, combine water, butter, sugar, and salt; bring to a boil. Add flour and stir until a ball forms. Remove from heat and cool slightly

4

Beat in eggs one at a time. Pipe onto the prepared sheet

5

Cut the craquelin dough into circles slightly larger than the choux. Place on choux and bake for 10 minutes, reduce heat to 175°C, and continue for 20–25 minutes. Set aside to cool

6

Whisk the cream to soft peaks. Add sugar, vanilla, and coconut powder. Whisk to stiff peaks. Chill

  • 240ml of heavy cream
  • 2 tbsp of icing sugar
  • 1/2 tsp vanilla extract
  • 2 tbsp of coconut milk powder, or 1 tbsp coconut extract
7

Cut the cooled choux open. Fill with a scoop of ice cream, then pipe over the coconut chantilly. Top with some ube halaya

  • ube halaya, in a piping bag
  • ube ice cream
8

Place the top of the choux back, and top with a little more chantilly and ube halaya

First published in 2024

Florence Mae Maglanoc was at university when she opened her Filipino ice cream parlour Mamasons. Today, she also heads up bakery Panadera and restaurant Donia, where she cooks her take on Filipino classics.

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